Description

Creamy Vegetable Pot Pie with Puff Pastry Crust is the ultimate comfort food for any occasion. This hearty dish combines a delightful medley of seasonal vegetables enveloped in a rich, creamy sauce and topped with a flaky puff pastry crust. Perfect for family dinners, cozy nights, or gatherings with friends, this pot pie is easily customizable—simply swap in your favorite veggies or use leftovers. Not only does it deliver impressive flavors quickly, but it also appeals to vegetarians and meat-lovers alike, making it a crowd-pleaser at your table.

Ingredients

Scale

1 cup carrots, diced
1 cup celery, diced
1 cup potatoes, diced
1 cup green peas
2 tablespoons butter
2 tablespoons flour
2 cups vegetable broth
1 cup heavy cream
Salt and pepper to taste
1 package puff pastry (thawed)
2 tablespoons fresh parsley, finely chopped

Instructions

Prepare the vegetables: Wash and dice the carrots, celery, potatoes, and green peas.
Cook the filling: In a saucepan over medium heat, melt the butter. Add the diced vegetables and cook for about 5 minutes until slightly softened. Stir in flour and cook for an additional minute. Gradually whisk in vegetable broth and then stir in heavy cream. Season with salt and pepper.
Assemble the pot pie: Preheat your oven to 400°F (200°C). Roll out the puff pastry to fit your baking dish. Pour in the creamy vegetable filling and cover with puff pastry; seal edges well and cut slits on top for steam.
Bake: Place in the preheated oven for 25-30 minutes until golden brown on top.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (200g)
Calories: 320
Sugar: 5g
Sodium: 590mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 6g
Cholesterol: 40mg

Keywords: Use cold ingredients for a flakier crust. Feel free to customize the vegetable mix based on what you have on hand. For extra flavor, consider adding herbs like thyme or rosemary to the filling.